Chilli beef with coconut rice
Enjoy a flavorful fusion with our Chilli Beef and Coconut Rice recipe! Tender beef, aromatic basmati rice simmered in creamy coconut milk, sautéed eggplant, and a medley of fresh herbs and spices deliver a delightful and satisfying dish perfect for any dinner table. Easy to prepare and bursting with exotic flavors, this recipe will transport your taste buds to culinary paradise.
- 20 Mar 2024
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Chilli beef with coconut rice is a delightful fusion of spicy and creamy flavors that is sure to tantalize your taste buds. This dish combines the savory taste of beef with the fragrant aroma of coconut rice, enhanced by the unique flavors of eggplant, tomato, garlic, and fresh basil. Whether you are cooking for your family or impressing guests, this recipe is sure to be a hit.
Ingredients:
Instructions:
1. Rinse the basmati rice thoroughly under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups of coconut milk.
3. Bring the mixture to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
1. While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
2. Add the diced eggplant and cook, stirring occasionally, until it is tender and golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil.
4. Add the thinly sliced beef and cook until it is browned and cooked through, about 3-5 minutes. Remove the beef from the skillet and set aside.
5. In the same skillet, add the chopped onion and sauté until it is soft and translucent, about 3-4 minutes.
6. Add the minced garlic and grated ginger root and cook for an additional 1-2 minutes until fragrant.
7. Stir in the chopped tomato and cook until it is softened, about 3 minutes.
8. Return the cooked eggplant and beef back to the skillet, and stir everything together until well combined.
3. Finishing Touches:
1. Remove the skillet from the heat and stir in the torn basil leaves.
2. Serve the chilli beef mixture over the coconut rice.
3. Garnish and Serve:
1. Divide the chilli beef with coconut rice among serving plates.
2. Garnish with additional fresh basil leaves if desired.
Enjoy your delicious Chilli Beef with Coconut Rice!
Tips:
- Rinse the basmati rice thoroughly before cooking to remove excess starch, which will make the rice fluffier.
- For a richer coconut flavor in the rice, use full-fat coconut milk.
- Make sure to cut the eggplant into evenly sized pieces so they cook uniformly.
- Cook the beef on high heat to ensure it gets a nice sear, which helps to lock in the juices and flavor.
- Use fresh basil leaves to garnish the dish just before serving for an added burst of freshness and aroma.
- Crushing the garlic and ginger before adding them helps to release their full flavors.
- If you want more heat, feel free to add more chilli or even some crushed red pepper flakes.
Chilli beef with coconut rice is not just a meal, but an experience of flavors and textures. The spicy, garlicky beef pairs beautifully with the creamy coconut rice, creating a dish that is both comforting and exciting. Follow these steps and tips to ensure your dish is cooked to perfection. Enjoy this restaurant-quality meal right in your own home!
| Nutrition Facts | |
|---|---|
| Serving Size | 530 grams |
| Energy | |
| Calories 780kcal | 31% |
| Protein | |
| Protein 40g | 28% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 8g | 20% |
| Sugar 11g | 11% |
| Fat | |
| Fat 66g | 75% |
| Saturated 36g | 116% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 160mg | 28% |
| Vitamin B1 0.35mg | 29% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 8mg | 52% |
| Vitamin B6 0.66mg | 39% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 2.25ug | 94% |
| Vitamin C 14mg | 15% |
| Vitamin E 1.34mg | 9% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.62mg | 0% |
| Iron, Fe 6mg | 58% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 1040mg | 31% |
| Selenium, Se 50ug | 87% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 10mg | 88% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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